Strawberry Rhubarb Jam
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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Ingredients:
- Generous pinch about 1/4 tsp of nutmeg, allspice and cinnamon
Directions:
- Combine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.
- Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220° F on an instant-read thermometer. Stir frequently.
- Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars. Servings: 6 cups
Source:
Submitted by: Recipe Group Member
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